I do love spaghetti squash.
But then again, you’d be hard pressed to find a vegetable that I did not like.
That said, I definitely will not try to claim that spaghetti squash tastes like spaghetti. No, all you low-carb eaters out there, it does not. But it is still tasty and this recipe is a great way to get the family on board with it.
Parmesan Spaghetti with Toasted Walnuts
- 1 1/4 cup walnuts
- 1 cup grated Parmesan cheese
- 1/2 cup olive oil
- juice of one medium orange
- 2 garlic cloves, minced
- 1 tsp ground black pepper
- 1 lb. whole wheat spaghetti
- 1 cup Italian parsley, fine-chopped
- 1 spaghetti squash
1. Cook your spaghetti squash first. 375 degrees for 35-40 minutes.
2. Lower heat to 350°F while the squash cools. Toast walnuts on baking sheet for 5 minutes, stir and toast for another 5. Let cool, and coarsely chop.
3. Whisk together cheese, oil, juice from the orange, garlic, and pepper in large bowl.
4. Cook pasta according to package directions. Add drained pasta to cheese mixture, and toss to combine.
5. Remove the seeds and shred your spaghetti squash with a fork, scraping it from its shell. Add half to your spaghetti mixture. Toss well. Not rocket science.
6. Stir in parsley and walnuts, and season with salt and more pepper, if desired.